Meal Type:
Prep Time:
20 minutes
Cooking Time:
40 minutes
Teresa Ockenden

I was inspired to create this dish one evening after doing my shop at New World. If you're a seafood lover, this pasta dish is definitely for you!


  • 300 g Trivelle Pasta
  • 3 Spring Onions sliced on the diagonal
  • 1/2 Medium carrot cut match stick size
  • 300g Fillet of salmon skinned and cubed (2.5 cm)
  • 15 Prawn cutlets Tailed if desired
  • 130g Frozen Broad Beans thawed and de-skinned
  • 160ml Home brew beer (that's what we had but normal beer or white wine could be used too)
  • 200 ml Cream
  • Ladle of pasta cooking water
  • 3 Tbsp Sweet Chilli Sauce
  • Maldon salt & pepper to taste
  • 1/4 tsp Oregano (dried)
  • Knob of Butter
  • 1 Tbsp Olive oil
  • Parsley to taste


  1. Boil pasta in salted water until almost cooked, drain and reserve a ladle full of cooking water.
  2. Heat Tbsp olive oil and knob of butter in wok.
  3. Add onions and carrot and a good pinch of Maldon salt, sauté for 5 mins.
  4. Add home brew beer or other beer/wine, reduce on low heat, approx 20 mins.
  5. Add cream and herbs
  6. On the simmer add salmon
  7. Cover and turn heat down - after 5 mins add chilli sauce , ground pepper and prawns then cover.
  8. After 5 mins add broad beans, pasta and ladle of pasta water.
  9. Cover and leave for 5 mins. Check seasoning then add chopped parsley at the last minute.



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Teresa Ockenden